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All Journal Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas Pharmacon: Jurnal Farmasi Indonesia Jurnal Farmasi Ikifa
Dian Farida Ismyama
Universitas Pakuan
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Physicochemical Characteristics, Calcium Content, and Storage Stability of Anchovy (Stolephorus commersonnii) Extract Gummy Candies Ema Hermawati; Dian Farida Ismyama; Marybet Tri Retno Handayani; Nova Intan Putri; Ricky alfandy rachman; Fahira Fitriani mansu; Nisa futri Yani
Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas Vol. 4 No. 2 (2026): Jurnal Farmasi Ma Chung: Sains, Teknologi, dan Klinis Komunitas [ARTICLE IN PRE
Publisher : Program Studi Farmasi, Universitas Ma Chung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/jfmc.v4i2.169

Abstract

Calcium is an essential micronutrient for bone growth and development during childhood. Anchovy (Stolephorus commersonnii) is a local marine resource containing calcium and protein and may be incorporated into food products. This study aimed to evaluate the physicochemical characteristics, calcium content and proximate composition, microbiological quality, heavy metal contamination, and storage stability of anchovy extract gummy candies. Anchovy powder was prepared by drying and milling, followed by aqueous maceration extraction. Gummy candies were formulated using gelatin and taro starch as gelling agents. Five formulations were prepared, and the formulation with the most favorable physical characteristics was selected for further evaluation. The selected formulation contained 25% gelatin and 7.5% taro starch and exhibited a chewy texture, acceptable aroma, and pH of 4.7. The product remained physically stable during 14 days of refrigerated storage at 8–15°C, whereas softening, liquefaction, and fungal growth were observed at room and elevated temperatures. Proximate analysis showed moisture content of 54.42–54.68%, protein content of 31.68–31.96%, carbohydrate content of 13.01%, ash content of 0.61–0.63%, and calcium content of 28.15–28.44 mg/100 g. Lead and mercury were not detected, while total plate count and yeast and mold counts were within the applicable limits under the tested conditions. These findings demonstrate the feasibility of incorporating anchovy extract into a gummy candy matrix with measurable calcium and protein content; however, further optimization is required to increase calcium content and improve stability at room temperature.
Evaluation of Calcium and Protein Content in Powder and Gummy Candy from Anchovy Extract (Stolephorus commersonnii) Ema Hermawati; Dian Farida Ismyama; Marybet Tri Retno Handayani
Pharmacon: Jurnal Farmasi Indonesia Vol. 22 No. 1 (2025)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/pharmacon.v22i1.10541

Abstract

Anchovies (Stolephorus commersonnii) are a good source of calcium and protein. Intake of these nutrients is associated with child height. According to the Ministry of Health of the Republic of Indonesia's Nutrition Status Study Report, the prevalence of stunting among Indonesian children in 2022 was 21.6%, which is still higher than the World Health Organization's (WHO) standard of <20%. This study aims to optimize the formulation of anchovy extract gummy candies that meet quality standards and contain high levels of calcium and protein. Anchovy powder contains 328.64 mg/kg of calcium, 28.46% protein, 0.12% ash, and 5.3% moisture. The anchovy extract was prepared using the maceration method with a 70% ethanol solvent. Four gummy candy formulations were made based on variations in anchovy extract concentration: 10%, 7.5%, 3%, and 1.5%. Formulation 4 (F4) with 1.5% anchovy extract produced the best physical quality, with a standard deviation (SD) of <5% for the weight uniformity test. The organoleptic test results for F4 are as follows: the anchovy taste is mild, the color is dark purple, the smell is slightly aromatic, the shape is consistent with the mold, and the texture is chewy. F4 gummy candies contain 1,490.64 mg/kg of calcium, 27.49% protein, 9.17% ash, and 3.96% moisture.  A serving size of one gummy (1.5 g) contains 2.24 mg of calcium, 0.41 g of protein, 0.06 g of total fat, 0.07 g of carbohydrates, 0.55 g of sugar, and 4.18 mg of sodium. F4 meets quality standards and is high in calcium and protein.
PERAN APOTEKER KLINIS DALAM IDENTIFIKASI DAN PENYELESAIAN DRUG RELATED PROBLEMS (DRPs) PADA TERAPI ANTIHIPERTENSI, ANTIDIABETES, DAN ANTIBIOTIK: LITERATURE REVIEW PERIODE 2021–2026 Dian Farida Ismyama; Fahrezi Albar
Jurnal Farmasi IKIFA Vol. 5 No. 3 (2026): JURNAL FARMASI IKIFA VOL. 5 NO. 3 OKTOBER TAHUN 2026
Publisher : Sekolah Tinggi Ilmu Kesehatan IKIFA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Drug Related Problems (DRPs) adalah kejadian aktual maupun potensial dalam terapi obat yang dapat mengganggu tercapainya luaran klinis yang diharapkan. Literature Review ini bertujuan meninjau bukti mengenai peran apoteker klinis dalam mengidentifikasi dan menyelesaikan DRPs, dengan penekanan pada terapi antihipertensi, antidiabetes, dan antibiotik. Penelusuran literatur dilakukan pada basis data PubMed, Scopus, Google Scholar, dan repositori nasional (Garuda/SINTA) untuk artikel 2021–2026, dilengkapi dua artikel acuan tambahan hasil backward citation searchingDelapan artikel utama dan dua artikel pendukung dibahas secara naratif. Prevalensi DRPs bervariasi luas: 31–36% pada pasien hipertensi layanan primer, 7–94% pada pasien diabetes melitus tipe 2, 45,1% pada pasien rawat inap umum, 71,5% pada pasien unit perawatan intensif, dan 77% pada bangsal penyakit dalam. Kelas antibiotik secara konsisten menjadi salah satu penyumbang terbesar DRP (25,1%–60%). Kategori DRP yang paling sering ditemukan adalah ketidaktepatan pemilihan obat/dosis dan interaksi obat, sedangkan faktor risiko utama meliputi polifarmasi, komorbiditas, gangguan fungsi ginjal, dan usia lanjut. Apoteker klinis berperan penting melalui telaah resep, pemantauan interaksi obat, dan edukasi pasien, dengan tingkat penerimaan rekomendasi oleh dokter berkisar 71–91%.
Co-Authors Ema Hermawati Fahira Fitriani mansu Fahrezi Albar Marybet Tri Retno Handayani Nisa futri Yani Nova Intan Putri Ricky alfandy rachman